Follow us

Zucchini Butter

Zucchini certainly has a mild flavor (some might even call it bland), but when you cook it down slowly, until most of its liquid has evaporated, it tastes sweet and “green,” with a more pronounced vegetal undertone. Serve this silky spread as a dip with pita chips or crudités, spread onto pizza as the “sauce,” stir into scrambled eggs, use as a condiment for grilled meat, enjoy as a burger or hot dog topper, or use it to stuff chicken breasts.

Ingredients

2 1/2 pounds zucchini (3 to 4 large zucchini)

3 tablespoons butter

2 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

Nutritional Information

Calories 75

Fat 6.5g

Satfat 2.7g

Monofat 2.9g

Polyfat 0.5g

Protein 1g

Carbohydrate 4g

Fiber 1g

Cholesterol 9mg

Iron 0.0mg

Sodium 228mg

Calcium 21mg

Sugars 2g

Est. added sugars g

Calories 75

Fat 6.5g

Satfat 2.7g

Monofat 2.9g

Polyfat 0.5g

Protein 1g

Carbohydrate 4g

Fiber 1g

Cholesterol 9mg

Iron 0.0mg

Sodium 228mg

Calcium 21mg

Sugars 2g

Est. added sugars g

How to Make It

Step 1

Shred zucchini on the large holes of a box grater to equal about 6 cups. Spread zucchini on a clean kitchen towel; squeeze well to extract most of the liquid.

Step 2

Heat butter and oil in a large skillet over medium until butter melts. Add zucchini and garlic. Reduce heat to medium-low, and cook, stirring occasionally, until liquid evaporates and mixture is silky and tender, 30 to 35 minutes. Remove from heat, and stir in salt and pepper. Store in an airtight container in refrigerator up to 1 week, or freeze up to 2 months.